Crepe Cake
by The Ritz-Carlton
Amelia Island
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Crepe Cake
1 cup all-purpose flour
3 large eggs
¼ cup melted butter
1 tablespoon sugar
¼ teaspoon coarse salt
1 cup whole milk
1 whole orange zest
3 tablespoons unsalted butter, melted
In a mixing bowl combine flour, sugar, salt, eggs, and gradually add in the milk and melted butter. Let batter sit for an hour in refrigerator, whisk before using. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 1 to 2 minutes. Loosen edge of crepe with a rubber spatula, and then with your fingertips, quickly flip. Cook 1/2 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
Strawberries
1 pint of strawberries, sliced
1 tablespoon Grand Marnier
¼ cup of sugar
Fresh basil
Sliced the strawberries. Heat a pan and quickly sauté the sliced strawberries with sugar and Grand Marnier. Add sliced basil. Let it cool before filling crepes.
Whipped Cream
4 cup of heavy cream
2 tablespoon of sugar
In a mixing bowl, whip cream, until stiff peaks.